Mikado serves traditional Japanese fare with several seating options. There's a sushi bar up front with a view of the big screen TV, tables along the wall, a tatami room that seats 8 and an upstairs room that seats 15. The lunch bento special is popular and comes with a huge amount of food, including a California roll, chic
In Sushi 88 & Ramen?s large, laid-back dining room, platters piled with sushi travel to tables, and bowls of steaming tonkatsu ramen emerge from the kitchen. The walls' Japanese tapestries flutter over diners sampling the menu's huge variety of maki rolls, bento boxes, and entrees, such as beef short ribs and grilled mackerel. Sushi 88 & Ramen accompanies meals with specialty Japanese beers, and the deft chefs can personalize sushi orders for any special occasion, whether it's asking a date to the prom or asking a business partner to trade offices.
A Japanese izayaka is much like a casual American bar—friends assemble after work to knock back drinks and share small plates that often feature salty finger food. That's what it's like at Bushido Izakaya, where a roster of sake and contemporary small plates recalls Japanese pub food. The executive chef, Isamu Kanai, has forged a menu that declares his mastery of sustainable seafood. Indeed, his expertise is such that his work earned acclaim from the California Academy of Sciences and the Monterey Bay Aquarium's Cooking for Solutions event.
Within Bushido, albacore tuna stars in seared sashimi plates punched up with ponzu sauce and garlic chili oil. A medley of seafood, beef, and bacon sits atop okonomiyaki, a savory pancake akin to pizza. Grilled chicken skewers, braised pork belly with daikon radish, and crispy wings coated in sweet sesame sauce represent for the nonseafood section. All of this changes seasonally along with the decor, which mimics the Japanese landscape by modifying its color scheme and occasionally featuring Mechagodzilla.